Cucumber Salad for Satay
Yields 2 cups.
2 medium-small cucumbers, peeled, seeded, and thinly sliced (to yield 2 cups)
2 medium shallots, thinly sliced (to yield 1/4 cup)
6 to 8 fresh bird chiles or 4 to 6 fresh serrano chiles, cored, seeded, and minced (more for a spicier relish)
3 tablespoons granulated suger
1/2 teaspoon kosher salt
Juice of 2 limes (to yield a scant 1/2 cup)
2/3 cup coarsely chopped fresh cilantro
2 tablespoons coarsely chopped unsalted dry-roasted peanuts
In a bowl, combine all the ingredients except the peanuts. Toss gently and let sit for 15 minutes. Transfer to a serving bowl, shower with the chopped peanuts, and serve.
nutrition information (per serving):
photo: Amy Albert
From Fine Cooking 52
, pp. 56-60
September 1, 2002